| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Jewish |
|
6 |
Servings |
INGREDIENTS
| 250 |
g |
[8.75 oz] fish; use a fish with firm white flesh * |
| 200 |
g |
[7 oz OR 3/4 cup + 2 1/2 tsp.] pine nuts, roasted dry in a pan on the stove or in the oven |
| 2 |
sl |
Whole grain zwieback toast (if not available, use 2 small pieces whole grain bread, baked until crunchy and dry) |
| 1 |
|
Garlic clove |
| 1/2 |
tb |
Lemon juice |
| 1 |
c |
Fish or vegetable broth (up to 1-1/2) |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
tb |
Butter |
| 1 |
|
Lemon, peel from, cut into thin strips |
INSTRUCTIONS
Source: Jewish cooking class taught by Bilha Widmann
1. In a food processor, puree the pine nuts, bread, garlic, lemon juice,
and 1 cup of the broth .
2. Put the pureed mixture in a pot, and fold in the parsley. Heat slowly.
If the sauce is too thick, thin with more broth.
3. Melt the butter in a pan. Saute the lemon peel briefly. Add the fish,
and saute at middle heat for 2 minutes on each side.
4. Put the cooked fish and lemon peel on a platter. Top with the pine nut
sauce and serve.
* All ounce amounts are ounces by weight, NOT volume.
Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder
<100130.1562@CompuServe.COM> on 97.
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